Recent SemestersSpring 2026, Spring 2025Class Size24 studentsCredits1.5PrerequisiteCACM 133A with a Grade of "C" or better, or equivalent Transfers ToCSUDescriptionThis laboratory course will cover advanced techniques and skills in molecular gastronomy, food fermentation and preserving, cheese making and sous vide processes. Students learn the chemical and physical transformation of food during the molecular gastronomy and sous vide cooking process. This course emphasizes sous vide, food fermentation principles, classic preservation techniques, and processes. Hazard analysis critical control point (HACCP) plan is applied to food fermentation, reduced oxygen packaging (ROP) and sous vide processes. This course is for students pursuing a career in culinary arts/culinary management and specialized training in food fermentation.Usually HeldWed Thu 2:30pm–3:55pm, Wed Thu 4:05pm–5:30pm, Wed Thu 5:40pm–7:00pm, Mon Tue 2:30pm–3:55pm 